Keys to the Kitchen

The opening weekend in college football is full of excitement and anticipation.  Every team goes into a season undefeated, holding onto a dream of conference championship.  Usually this is a weekend full of outdoor fun and huge matchups.  I was feeling a little "left behind" the excitement this year.

 The off season provided me with many challenges. My salaried position transitioned, yet again.  Logistically the Tennessee/Appalachian Tailgate in Knoxville fizzled out. My house was upside down from a kitchen remodel.  Most importantly, my in-laws are battling a variety of serious health concerns.  My efforts were needed on the homefront instead of the parking lot.  "Undefeated" would not be the state of mind I was in

.  Until I got the call...  "Pete, I am stuck in Canada.  I need you to cook all the BBQ for the NCSU game tomorrow.  Five Hogs and 18 shoulders by tomorrow at noon.  Meet the Chef at the kitchen tonight and he will get you the keys and all the supplies you will need.  I will be there to relieve you at Noon tomorrow.  Good Luck!"  

Keys to Kitchen

With 9 shoulders and 2 whole hogs already fired inside, management of temperature consistency and proper finishing time was key.  With most of the set up done, all I had to do was keep an eye on temps and re-fire when needed.  Or so I thought....  3am brought a big surprise.

Ready, Aim, Fire 

Meanwhile, 2 whole hogs and another 9 shoulders needed cooking.  Mobile pits needed firing, pigs needed placing, and temperatures needed orchestrating.  Wood coals fired at 11pm.  Hogs On at 15 minute intervals after Midnight.  Re-fire of coals every 3 hours until internal finishing temperatures reached.

BREAKDOWN

Once the pork has reached its optimum temperature above 190 degrees fahrenheit, then begins the tricky task of getting it off the hot coals (without creating a grease fire).  Pork can then be stored and  pulled apart.  When ready to consume it is sauced to taste.